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Choose from these Recipe international recipes; |
Groundnut Stew - African Style
Peanut butter and okra flavor and thicken this tasty African stew. You can substitute green beans for the okra, if you like; the consistency of the sauce won't be quite the same, but it will still be thick enough to cling to the chicken.
What you need: (imperial
measurements)
2 tablespoons cooking oil, more if needed
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
1 3/4 teaspoons salt
1 onion, chopped
1/2 teaspoon fresh-ground black pepper
1 cup canned crushed or fresh tomatoes, drained
1/4 teaspoon cayenne
2 tablespoons tomato paste
2 3/4 cups water
1/2 cup creamy peanut butter
1 10-ounce package frozen sliced okra
What to do:
In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon each of the salt and black pepper. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomato paste and then the tomatoes and cayenne. Return the chicken legs and thighs to the pot and stir in 2 cups of the water. Bring to a simmer and cook, partially covered, for 10 minutes.
Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew along with the chicken breasts and wings, the okra and the remaining 1 1/2 teaspoons of salt and 1/4 of teaspoon black pepper. Cook, partially covered, until the okra is just done, about 10 minutes
Mexican
Chili Beans - South American style
What you need:
• 450g dried Red Kidney Beans;
• 2 Bacon rashes;
• 2 finely chopped Onions;
• 2 finely chopped Garlic cloves;
• 450 g lean Beef mince;
• 1.1 Beef Stock;
• 150 ml fresh Tomatoes Pureed;
• 90 ml Chili Powder;
• 15ml Flour;
• 2 Bay Leaves;
•
5ml each of Cumin Powder & Paprika;
• 2.5 ml Dried or fresh Oregano;
•
salt & fresh ground Black Pepper.
What to do:
1. Drain kidney beans into a large saucepan with 1 litre of water. Bring
to the boil and then lower the heat. Simmer for 1 hour and then drain again.
2. Fry bacon, onions and garlic together. Continue cooking until onions
are clear. Add beef and saute until the meat becomes crumbled and quite
browned. Stir the beef stock in as well as tomato
puree. Then bring to
the boil.
3. Using a small bowl, combine the Mexican chili powder and flour with
a small quantity of the meat's juices. Then stir this into the casserole
accompanied with the crumbled bay leaves, paprika, cumin powder, and dried
oregano. To enhance the taste, season with salt and freshly ground black
pepper.
4. Add drained beans to casserole. Slightly mix and continue cooking on
a low heat for another 1.5 hrs (or until the beans and meat are cooked
and the sauce is thick and rich. To prevent from drying out, add a touch
more stock or water
What you need:
• 500g fillet steak, in one piece
• 1 1/2 teaspoons soy sauce
• pepper to taste
• 2 teaspoons sesame oil
• 1 teaspoon cornflour
• 2 tablespoons water
• 2 tablespoons oil
Sauce:
• 1 clove garlic, crushed
• 1 medium onion
• 3 teaspoons sate sauce
• 2 teaspoons dry sherry
• salt to taste
• 1 teaspoon curry powder
• 2 tablespoons water
• 2 teaspoons soy sauce
• 1/2 teaspoon sugar
What to do:
Trim all fat and sinew from meat. Cut into 5mm slices
Gently pound each slice to flatten slightly
Put meat in bowl. Add soy sauce, pepper, sesame oil, cornflour and water,
mix well. Stand 20 minutes
Heat oil in wok or pan, sauté meat until brown, separating each
piece as it goes into the wok; brown on both sides, remove from pan
Peel and roughly dice onion, add to pan with crushed
garlic, sauté gently
until onion is transparent
Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce,
add to onions in pan. Stir until boiling
Return beef to pan, cook until beef is tender, it should need only about
a minute
Strawberry & White Chocolate Muffins American style
What you need:
• 2 cups of Self
Raising Flour
• 1 cup of Castor Sugar
• 1 punnet of Strawberries (cut in quarters)
• 1 cup of White Choc Chips
• 1 Egg
• 1 cup of Buttermilk
• 1 tablespoon of melted Butter
What to do:
Preheat oven to 180 degrees and lightly grease muffin tray.
Sift flour and castor sugar in a large bowl, add in strawberries and choc
chips.
In another bowl add the egg, melted butter and the butter milk, whisk lightly.
Pour the egg mixture into the flour and strawberry mixture and mix thoroughly
until all combined.
Spoon out batter evenly into muffin tray.
Bake for 30 minutes. Let cool, remove from tray onto cake cooler.
Enjoy!
Creamy Chicken Pie - Australian style
What you need:
• 1.5 kg chicken
thigh fillets
• 2 tablespoons olive oil
• 2 rashes bacon finely chopped
• 1 clove garlic, crushed
• 1 onion, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 tablespoon parsley finely chopped
• 1/4 teaspoon chives finely chopped
• 1 cup of water
• 45g butter, melted
• 2 tablespoons of plain flour
• 1/2 cup of milk
• 220g can or freshly made creamed sweet corn
• 2 sheets ready rolled puff pastry
• 1 egg, lightly beaten
What to do:
Preheat oven to hot
210 degrees Celsius (190 degrees Celsius for gas)
1. Trim chicken of excess fat. Chop into bite sized pieces. Heat oil in
a large shallow frying pan. Add chicken, bacon and onion; cook over medium
heat for 5 minutes or until chicken is brown. Add salt, pepper, parsley, chives and water. Bring to the boil; reduce heat and simmer covered pan
for 25 minutes, or until chicken is tender. Drain, reserving juices
2. Melt butter in a large heavy based pan. Add flour; stir over low heat
for 1 minute, remove from heat. Add milk and any chicken juices gradually,
stirring until mixture is smooth. Return to heat; stir constantly until
sauce thickens. Add chicken mixture and corn; stir to combine. Spoon into
pie dish
3. Brush 1 sheet of pastry with beaten egg; top with second sheet. Brush
rim of pie dish with beaten egg, place pastry over filling. Trim excess
pastry
4. Score edge and decorate pie with pastry trimmings; brush with egg. Make
a few slits in the pastry to allow steam to escape. Bake for 15 minutes,
reduce heat to moderate 180 degrees Celsius and bake for another 10 - 15
minutes, or until top is crisp and golden. Allow pie to stand for 5 minutes
before cutting into wedges and serving
Trout Casserole - New Zealand style
What you need
• Two
525 milliliter(=one pint) jars of bottled trout
• 250 grams(=7 ounces) of mushrooms
• One chopped onion
• One chopped green pepper
• Fistful of chopped parsley
• Salt and pepper, to taste
• 6 Tablespoons of butter
• 5 Tablespoons of flour
• 3/4 Cup of milk
• 1 1/2 Cups of cream
• Cayenne pepper
• Lobster, shrimp, or crab paste
• 1 Tablespoon of wine vinegar
•
Breadcrumbs & parsley to garnish
What to do:
Drain trout and save liquid.
Place drained trout, mushrooms, green pepper, and onion in a casserole
dish.
Sprinkle with chopped parsley, salt, and pepper.
In a saucepan, melt butter and add flour to form a roux base.
Cook carefully, stirring continuously, over low heat.
Slowly add milk, then cream, cayenne, and salt to season.
Stir in seafood paste (of lobster, shrimp, or crab paste,) until blended;
then stir in sherry and trout juice, until sauce becomes creamy, but not
excessively thick.
Pour the prepared mixture, from the saucepan, over the fish-and-assembled-ingredients
in the casserole dish.
Add breadcrumbs, as a topping.
Bake for 35 minutes, at 180 degrees Celsius(=356 degrees Fahrenheit.)
Garnish with more parsley, if desired, and serve(estimated) four to six
people.
Pennetini
in White Sauce – Italian style
What you need: (imperial measurements)
1 pound
pennetini (mushrooms )
6 ounces brandy
6 ounces heavy cream
6 ounces porcini (or 1 ounce porcini + 5 ounces. shitake)
3 1/2 cups hot chicken stock
4 Tablespoons olive oil
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan
1/2 cup reserved porcini juice
cracked black pepper to taste
What to do:
Sauté pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes. Remove porcini, squeezing mushroom juice into soaking water. Reserve juice and chop mushrooms. After pennetini is sauteed, add brandy to pennetini pan and sauté further until brandy has evaporated. Set aside. Begin to sauté mushrooms in remaining olive oil in another pan with parsley. Add cracked black pepper. Return pennetini to heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce. Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain. As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.
Bolognese Sauce - Sauce
What you need: (imperial measurements)
1 lb ground beef
1 Tbsp olive oil
2 cloves garlic, minced
2 large shallots or 1 onion, chopped fine
2 Tbsp dried leaf basil
1 Tbsp oregano
1/2 tsp dried marjoram powder
1/8 tsp thyme powder
2 Tbsp fresh parsley
1 8-oz can tomato sauce
2 6-oz cans tomato paste or fresh pureed tomatoes
3 Tbsp water
What to do:
Brown and separate the beef in a heavy non-stick skillet. Drain all grease with a sieve and transfer the cooked beef to a heavy saucepan. Wipe the skillet with paper towels and sweat the garlic and shallots in the olive oil until transparent. Add to the saucepan with all the other ingredients except the water. Use the water to rinse out the cans, then add to the sauce. Bring to a boil, reduce heat, cover, and simmer at least 90 minutes. The sauce should stand up by itself. Serve with capellini cooked al dente (about 7 minutes) and freshly grated Parmeggiano Reggiano.
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Phone: 9555-9876
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